Mini Chicken Enchilada Sliders: Tiny Tasty Bites
Mini Chicken Enchilada Sliders: bite‑size, cheesy, and loaded with Mexican flavor. Perfect for quick lunches or party trays.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Mexican‑American
Ingredients
Scale
- 1 lb diced chicken breast
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar & Monterey Jack)
- 12‑15 mini flour tortillas
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: ½ cup corn, ½ cup black beans, chopped cilantro, fresh lime wedges, sour cream
- Whole‑grain tortillas (optional for gluten free)
Instructions
- Preheat oven to 375°F.
- Sauté chicken with garlic, cumin, and chili powder until cooked.
- Add enchilada sauce, half the cheese, salt, and pepper; simmer briefly.
- Layer tortillas, chicken mixture, and remaining cheese in a greased dish.
- Cover with foil, bake 10 minutes; uncover & bake 5‑8 more minutes until bubbly.
- Cool, slice through the center of each tortilla to create sliders.